Dutch Yellowtail Crudo Tartine
The unique, sweet, and spicy flavor combinations on this tartine will leave you begging for more.
Dutch Yellowtail Crudo Tartine

Chef Isabel Ledermand
 

The unique, sweet, and spicy flavor combinations on this tartine will leave you begging for more.

Salsa Macha:

  • ½ cup / 118 ml chili olive oil 
  • 2 garlic cloves smashed
  • ⅓ cup / 56 g peanuts
  • 2 tbsp / 28 g sesame seeds
  • 1 tbsp / 14 ml apple cider vinegar
  • 1 tsp / 4.2 g dark brown sugar
  • 1 tsp /  4.2 g oregano 
  • 1 tsp / 5.9 g salt

Pickled Shallots:

  • 1 cup / 236 ml red wine vinegar
  • ½ cup / water
  • 1 large shallot thinly sliced
  • 1 tablespoon salt
  • 1 tablespoon sugar

Preparation:

    Salsa Macha


    • Add the chili olive oil, garlic cloves, peanuts, and sesame seeds to a pan and cook over medium heat for 4-6 mins stirring constantly. 

    • Let it cool down for at least 10 mins before adding to a blender or immersion blending with the rest of the ingredients.

    • Seal and refrigerate.

    Pickled Shallots


    • In a saucepan, heat the vinegar, water, salt and sugar till the mixture simmers and sugar is diluted. 

    • Add shallots to a jar and pour vinegar on top. Seal and refrigerate.

       

    Crudo Tartine

    • Heat a pan with olive oil, once hot add bread and toast both sides. Remove from pan and let cool. Brush with salsa macha.

    • Thinly slice the defrosted Dutch Yellowtail.

    • Thinly mandolin the peeled red plums.

    • Grate tomatoes, strain, toss with olive oil and salt.

    • Arrange fish, plums, tomatoes, pickled shallots, and sprinkle with salt.

    • With a pastry brush or spoon, finish with more salsa macha, cilantro, and toasted sesame/peanuts.